The Hungry Ferret

Rating: 5 paw out of 5
Spent: ~ $32 per person per day.  $125 total
http://www.bigapplebbq.org/

If you want to see Day 1, here is the Link.

This event was too big for for just 1 day and just for 1 post.  This ferret had to break the eating marathon into day 2.  One day and all this meat is just way too much.  After the first day this ferret started to get dizzy just from all this meat.  Next time, this little guy will be careful and not eat too much protein at once.  Hopefully we can complete this national tour of BBQs.

Martin’s Bar-B-Que comes all the way from Nashville TN, http://www.martinsbbqjoint.com/.  Patrick Martin runs a true Nashville treasure and sticks to a southern style BBQ.

Martin’s rig is huge and beautiful, how else are you gonna smoke 6 whole hogs at one time.  At other years we were able to catch them take the hog out.  This year we were unable to see it.  Basically the hog that comes out falling off the bones.  It is amazing how tender the meat looks.  If ya lucky, they might give you the Hog’s foot to chew on.

The western Tennessee Style Whole Hog with sweet pickles for Martin’s was amazing.  There was a big spicy kick that mixed so well with the cooling coleslaw.  The sweet pickles further cool down the tongue from the fiery sandwich.  This sandwich has always been on the To-Do list.

Moonlite Bar-B-Q Inn with Ken Bosley comes from Qwensboro, KY.  http://www.moonlite.com/.  This place has over 40 years of tradition and offers a different non traditional kind of BBQ meat (not pork or beef).

This rig had a nice Sheep / Ram on top.  To show that this was not a pork or a beef place.

Moonlite Bar-B-Q inn had a nice presentation of BBQ Mutton and Burgoo.  The meat has a slight gamely taste but it was not enough to bother me.  It was more like hey, I am not corn fed beef or pork.  The meat was moist and had a nice bite to it.  The combination of meat, sauce and pickles was excellent.

Burgoo, is probably something very strange to us northerners.  Well it is basically a stew with game meat, in this case, I think Mutton, but I would not be shocked it more of a exotic meat.  It had great flavors and the potatoes in the stew was great.

Some site promo material to further let you know that this place is good.

Hill Country BBQ from New York, this is probably the only New York BBQ that we had tasted just because we never heard of it.  I happy that I tried it out.  This place was good, http://www.hillcountryny.com/ .  This place follows the traditions of Texas to provide the best in smoked meats.

The Hill Country Rig was cool looking and offered the Texas star as the logo.

They had the Brisket on display for the masses to salivate over.

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The Beef Brisket with sauce was excellent.  It had all the makings of a good BBQ dish, tender, moist, and tangy from the sauce.  The Cool as Cucumber Salad was refreshing and sweet with a slight tangy to it.  These two components compliment each other very well.

Pappy’s Smokehouse from St Louis Mo, http://www.pappyssmokehouse.com/ .  Lead by Skip Steele with over 30 years of experience have earned them the title of best BBQ in St. Louis.

St. Louis Style Ribs was very smokey and meaty.  The ribs was not covered in sauce, had a big bite to them and I sense some kinda of fruit wood taste to it.  The bake beans were firm but not hard, they have a nice savoriness to them.

Jim ‘N Nick’s Bar-B-Q, is a father and son restaurant lead by Drew Robinson.  http://www.jimnnicks.com They follow the tradition of slow and low BBQ southern style.

They have a  rig of people chopping up everything.

With this rig they are surrounded by grills of sausages.  It made me hungry every time I passed it.

Jim N’ Nick offered homemade Smoked Sausage with Pimento Cheese and saltines.  Each piece of this dish might be ok, but when put together, all the flavors combine and melts together perfectly.  The slight spice of the sauage, the creaminess of the cheese, the spice of the hot pepper, and the saltine just tied everything together into a nice neat package.

They posted at their stand a diagram on how to eat this sausage.  It is basically just piece of everything in the right portions.

Pretty much on the second day, I had no trouble finishing the pass with a partner.

If you want to see Day 1, here is the Link.

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Tags: Barbecue, Beef, Burgoo, Food, Meat, New York City, Pork, Shopping

This entry was posted on Monday, June 14th, 2010 at 8:55 pm and is filed under Events, Manhattan, New York. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.